Serves 6, prep time 15 minutes, cooking 30 minutes
INGREDIENTS
500ml of chicken stock, with a pinch of saffron
10-15 clams, washed
2 tbsp olive oil
60g Spanish chorizo, cut into 2cm slices
1 onion, chopped
3 garlic cloves, thinly sliced
1 tsp smoked paprika
1 ½ cups arborio rice
Salt & pepper
2 roasted red peppers, cut into strips
½ cup frozen peas, thawed
FOR THE SEAFOOD
1 tuna fillet cubed
4 whole red prawns
2 squid, cleaned and cut into even pieces
Olive oil, chopped parsley and lemon wedges to serve
METHOD
Bring the chicken stock and saffron the boil, then reduce the heat to a simmer.
Add clams, cover, simmer until clams open, 3–5 minutes.
Remove the clams from the pan, place in a bowl and retain the stock.
Heat the oil in a deep pan, over a medium heat; add chorizo and cook until it just starts to release its oil. Remove from the pan and set to one side.
Heat the onion to the same pan and sauté until they soften.
Add the garlic, paprika and stir, then add the rice and season. Cook, stirring constantly, until rice is lightly toasted. Then Add ⅓ cup of stock, stir until the liquid is absorbed.
Now add the remainder of the stock and sliced red pepper. Simmer, without stirring until liquid is almost absorbed and rice is tender, 20–23 minutes.
Add peas, chorizo, clams and stock, pushing clams into rice.
Place the remainder of the seafood on the rice and cover.
Increase heat to medium-high, cook until seafood is steamed, and the rice on the bottom of pan is slightly crisp.
Check the rice is cooked and the fish steamed, (turn off the heat, cover and leave to stand for longer if required).
Drizzle with olive oil, topped with freshly chopped parsley and lemon wedges.
Order the fresh fish ingredients online at hellofish.uk.com